Salted Egg Yolk Custard Lava Wholemeal Buns 椰香奶黄流沙全麦面包

These homemade wholemeal lava breads are filled with a creamy salted egg yolk custard that melts beautifully. The wholemeal dough gives the bread a hearty, wholesome texture without feeling too heavy, while the salted egg yolk custard adds a rich, buttery aroma with the perfect balance of sweet and salty. Finished with a generous sprinkle of desiccated coconut, these soft, golden buns are wonderfully fragrant and irresistible straight from the oven.

Wanted to make steamed buns at first,
but changed my mind and made this baked version instead

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

Click here <<Get the Wholemeal Bread Recipe 全麦面包食谱>>

Optional: Desiccated Coconut 

Salted Egg Yolk Custard Filling:

4 Salted Egg Yolk, steamed and mashed

100g Butter, softened

60g Icing Sugar

2 tbsp Custard Powder

80g Milk Powder

40g Milk

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Combine all the filling ingredients and mix well. Divide into smaller portions and freeze overnight. 

2. Prepare the bread dough, you can use your usual bread recipe or Click here <<Get the Wholemeal Bread Recipe 全麦面包食谱>>. Wrap in filling and let it proof. Brush the top with milk, then top with desiccated coconut. Bake 180'C for 15 minutes. 

若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Spicy Peanut Edamame 香辣花生毛豆

These Spicy Peanut Edamame are the perfect balance of savoury, sweet, spicy, and nutty, with just the right amount of crunch. Seriously addictive and incredibly easy to make, they’re perfect for a quick snack, appetiser, or flavour-packed side dish.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

200g Frozen Edamame Pods 

2 tbsp Ground Peanuts 

Sauce:

1 tbsp Dried Shrimp Chilli Oil/ Chilli Crisp Oil

1 tbsp Oyster Sauce

2 tsp Sugar

1 tsp Light Soy Sauce

1 tsp Rice Vinegar 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Bring a pot of water to a boil and add the frozen edamame pods. Cook for a few minutes until they turn bright green. Drain and rinse under cold water.

Cook using Song Cho Optimal Sauce Pan, a multi-ply stainless steel pan without chemical coating, it's safe to use for any cooking. 
For more information about the product, visit Song Cho e-shop for details.

2. Heat the sauce over low heat. Add cooked edamame and mix well. Add ground peanuts, give it one last mix and serve. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. Enjoy!

Easy Homemade Raspberry Chia Seed Jam 自制覆盆子奇亚籽果酱

I’ve been making this Raspberry Chia Seed Jam so often lately because my boy tends to eat very little at breakfast, so I try to pack a little more nutrition into whatever he does eat. Made with just a few simple ingredients, this jam is naturally fruity and packed with the goodness of raspberries and chia seeds. Raspberries provide fibre and antioxidants, while chia seeds add fibre, plant-based omega-3s and a little protein. So easy to make, naturally delicious and a great homemade alternative to store-bought jam. And the best part? He actually loves it and always adds a generous spoonful on his waffles, bread and pancakes, which makes breakfast so much more enjoyable and nutritious too. ❤️

Ingredients: 

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

250g Frozen Raspberries 

1 tbsp Water 

4 tbsp Sugar (adjust based on how sweet you like)

1 tsp Fresh Lemon Juice

25g Chia Seeds 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Cook the raspberries, water and sugar over low heat until softened (about 3-5 minutes), stirring constantly.

2. Stir in lemon juice, simmer gently for 2 to 3 minutes.

3. Turn off the heat, add chia seeds and mix well. Let it sit for 10 minutes to gel and give it a final stir. Let it cool completely, then transfer to a clean container/ jar, and keep chilled in the refrigerator. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Crispy Apam Balik (Peanut Pancake) ~ Sweet & Savoury Versions 香脆曼煎糕【薄脆皮】

Deliciously crispy Apam Balik ~ a fun local favourite to make this National Day period! 🇸🇬❤️

Apam Balik has always been one of my favourite treats from the pasar malam when I was a child. I still remember enjoying the crispy edges, sweet peanut filling, and that irresistible aroma coming from the freshly made pancakes.

This time, I’m making my all-time favourite sweet and crispy apam balik with classic fillings like peanut, sugar and cream corn, along with a savoury version filled with ham and cheese. 

The step-by-step video is available on my latest IG Reel. Let’s make these crispy apam balik at home, a nostalgic treat that will surely capture everyone’s heart. Click here to watch how I make it, step by step. 

Ingredients：中文食谱：请在网页的右边点击Translate, 然后选择中文翻译

Apam Balik Batter

• 2 Eggs
• 300g Water
• 145g All-purpose flour
• 75g Rice flour
• 1 tsp Baking soda
• ¼ tsp Salt
• 45g Sugar
• 1 tsp Instant yeast

Sweet Filling

• Ground peanuts
• Sugar
• Cream corn
• Shredded cheese

Savoury Filling

• Ham
• Cheddar Cheese (1–2 slices, or as desired)
• Chilli sauce or tomato sauce
• Fresh greens 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method: 

1. Lightly whisk the eggs in a mixing bowl. Add water and stir to combine. Sift in the all-purpose flour, rice flour, baking soda, salt and sugar. Add instant yeast, then mix. Pour the batter through a sieve to get a smooth batter. Cover and let the batter rest for 30 minutes. Heat a non-stick pan over low heat. Pour in the batter, and add your favourite fillings.

After pouring in the batter, lift and swirl the pan gently so that a thin layer of batter spreads towards the edges. This creates the signature crispy rim.  A thinner batter layer helps create crispier edges.

Sweet Version: 

Sprinkle ground peanuts, sugar, cream corn and shredded cheese (if using) over the pancake. Cover with a lid until the cheese melts.

Savoury Version：

Add Cheddar Cheese, ham and your choice of chilli sauce or tomato sauce. Cover with a lid until the cheese melts. Top with fresh greens.

Fold and serve warm and enjoy the crispy edges with the delicious sweet or savoury fillings! Adjust the fillings according to your preference, that's the fun part of making homemade apam balik! The full cooking video is on my Instagram Reel! 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. Enjoy!

Egg & Cucumber Salad on Toast 小黄瓜鸡蛋沙拉吐司

Begin the day with a simple yet satisfying breakfast ~ Egg & Cucumber Salad on Toast. This easy recipe combines creamy egg mayo with crisp cucumber, served on toasted sourdough bread for a refreshing and wholesome start to the day.

The combination of creamy egg mayo and crunchy cucumber creates a wonderful balance of textures, while the toasted sourdough adds a delightful crunch. It's light, refreshing, and filling without being too heavy, making it perfect for busy mornings or a relaxing weekend brunch.

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

2 Eggs, hard-boiled

1 Cocktail Cucumber (sliced and dehydrated with 1/8 tsp salt)

1 tbsp Mayonnaise 

1 tsp Honey Dijonnaise/ Honey Dijon Mustard

Salt & Pepper, to taste 

Sourdough Toast

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mash the hard-boiled eggs in a bowl. Add mayonnaise, honey Dijon mustard, salt, and pepper. Mix well.

2. Pat the cucumber slices dry and fold them into the egg mixture. Spoon the egg and cucumber salad onto toasted sourdough. Serve right away for a simple, fresh, and relaxing morning breakfast. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Homemade Parmesan Cheese Bagels (Stuffed & Crispy) 帕玛森芝士贝果

These homemade Parmesan cheese bagels are everything you could want in a fresh bagel. Soft and chewy on the inside, beautifully golden on the outside, with a crispy Parmesan cheese crust. Despite their bakery-style appearance, these bagels are surprisingly easy to make at home with simple pantry ingredients. Stuffing the dough with Parmesan creates an extra layer of flavour, while topping each bagel with more Parmesan before baking gives them a deliciously crisp, savoury crust. Enjoy them warm on their own, or filled with your favourite sandwich ingredients, perfect for breakfast, brunch, or an afternoon snack.

Morning energy breakfast ~ Ham, egg and cheese sandwich made with my homemade cheese bagel🧀🍳🥯 

Freshly toasted bagel with melty cheese is always a good idea!

Toasted the last frozen cheese bagel from my freezer stash. Added egg and meat floss for breakfast

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

260g Bread Flour

1/2 tsp Italian Seasoning 

1 tsp Instant Dry Yeast

1 Large Egg 

130g Milk 

10g Sugar 

1 tsp Salt 

30g Butter

~~~~~~~~~~~~~~~~~~~~~

1 litre Water

30g Sugar

Parmesan Cheese for fillings and toppings

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mix the dough ingredients (except butter) and knead until smooth and elastic. Knead in butter. 

2. Divide the dough into 60g each, add fillings and shape (refer to the pictures) 

3. Let the bagels proof double in size. Bring water and sugar to a boil then lower the heat. Gently boil the bagel one by one, 30 seconds on each side. Remove the bagel with a slotted spoon. Add cheese toppings. Bake at 200 °C for 15 minutes or until golden brown. 

Note: Boiling the bagels before baking gives them a crave-worthy chewy texture, do not skip this step. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!

Simple Avocado Toast With Cajun Seasoning 香辣卡真风味牛油果吐司早餐

Avocado toast is one of my favourite go-to breakfasts. Crispy toasted bread topped with creamy mashed avocado, paired with hard-boiled egg and a warm cup of coffee, makes such a comforting start to the day. 

What I love most about avocado toast is how effortless it is to prepare, yet it still feels fresh and nourishing. A little sprinkle of seasoning on top instantly adds extra flavour and makes every bite even better. Simple ingredients, simple preparation, and simple happiness on a plate 💚

Ingredients:

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

1/2 ripe Avocado

1 slice Toasted Bread

Pinch of Salt

1 Hard-boiled Egg

Optional: Cajun Seasoning 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Mash the avocado lightly with a fork. Add a small pinch of salt and spread onto toasted bread.

I usually start breakfast with a hot coffee and finish it with a glass of fresh milk to add some extra protein to my meal.

2. Sprinkle Cajun seasoning over the avocado. Serve with boiled egg on the side. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages to see my posts on your news feed. 

Butter-Seared Sweet Potato with Sweet & Spicy Glaze 甜辣奶油香煎番薯 【韩式甜辣酱风味】

If you’re bored of eating plain steamed sweet potato, this easy upgrade is worth trying ~ Butter-Seared Sweet Potato with Sweet & Spicy Glaze 🍠✨ 

I usually steam sweet potatoes in batches and keep them in the fridge for breakfast or a quick snack during the week. One day, I felt like having something a little spicy and more flavourful, so I came up with this recipe, and instantly loved it. It’s such a simple and delicious way to reheat sweet potatoes without feeling repetitive.

The sweet potatoes are pan-seared in butter, then everything gets coated in a glossy sweet and spicy glaze that’s savoury, slightly sticky, and super addictive. Simple ingredients, but so much flavour. It works great as a snack, side dish, or even a light meal when paired with eggs or salad. The buttery aroma together with the sweet heat makes it hard to stop at one piece. A nice little twist when you want something comforting but not boring.

Ingredients:

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

1 Steamed Sweet Potato, sliced

1 tsp Toasted Sesame Seeds

Butter for cooking 

Glaze:

1 tsp Maple Syrup/ Honey

1/2 tbsp Gochujang/ Spicy & Sweet Korean Hot Sauce 

1/2 tsp Light Soy Sauce 

1 tbsp Water

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！

Method:

1. Heat the butter in a stainless steel pan, and lightly sear both sides of the sweet potatoes. 

I'm using Song Cho 16cm frypan, a multi-ply stainless steel pan without chemical coating. 

For more information about the product, visit Song Cho e-shop for details.

2. Pour in the sauce and let it coat and glaze the potatoes evenly. Garnish with sesame seeds and serve warm. 若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my posts on your news feed. 

Enjoy!